Easy Breakfast Casserole
- 1/2 cup Country Crock(R) Spread, divided
- 3 cups cut up vegetables such as peppers, onions and broccoli florets
- 8 large eggs
- 2 cups 2% milk
- 2 cups shredded cheddar cheese, divided
- 1 bag 16 oz. frozen hash brown potatoes, thawed
- 8 slices bacon, crisp-cooked, chopped
- Preheat oven to 350u0b0. Grease 13 x 9-inch baking dish with 1 tablespoon Spread. Melt remaining Spread in large nonstick skillet over medium-high heat. Add vegetables and cook, stirring occasionally, until tender, about 8 minutes.
- Whisk eggs with milk in large bowl. Add 1-1/2 cups cheese, cooked vegetables, potatoes, and bacon; stir well. Pour into prepared baking dish.
- Cover with foil and bake 45 minutes. Uncover; sprinkle with remaining 1/2 cup cheese and bake 30 minutes or until eggs are thoroughly cooked.
country, peppers, eggs, milk, cheddar cheese, frozen hash brown potatoes, bacon
Taken from www.myrecipes.com/recipe/easy-breakfast-casserole (may not work)